Easy Petite Chocolate Cakes
The other night, around 10:30pm, I had a sudden and severe chocolate cake craving. But, I wasn’t feeling like doing a lot of work, making a mess of my kitchen, and eating the cake at 2:00am. And going to the store was definitely out of the question. So, I browsed my cookbooks for something simple and quick to satisfy my craving.
Fortunately, a recipe from Petrossian Boutique and Cafe in the New York Times Dessert Cookbook was just what I was looking for. I had all the ingredients on hand, it was easy to prepare, and it didn’t yield a massive dessert. The only thing I changed was to add chocolate chips to the batter and to cook the cakes for longer so they weren’t gooey in the middle.
This recipe would be perfect for a small dinner party because it makes four small and cute individual cakes. These little cakes bake up in no time, will satisfy the chocolate lover, and are very versatile. I made mine plain, but you could add a dollup of whipped cream on top, ice cream, frosting, chocolate glaze, or even a berry sauce.
I think this just might be the easiest recipe that I’ve posted on my blog so far!
For the Cakes:
- 6 tablespoons unsalted butter
- 1/4 cup flour
- 2 3/4 ounces bittersweet chocolate
- 1/3 cup sugar
- 3 eggs
- 1/2 cup semisweet chocolate chips
To Make the Cakes:
- Preheat oven 475.
- Butter and flour 4 individual small ramekin dishes, set aside.
- Melt chocolate and butter in double boiler, stirring until smooth.
- Add sugar and stir until melted, set aside
- Beat eggs in a small bowl.
- Stir flour into beaten eggs until smooth.
- Whisk chocolate mixture into egg and flour mixture until smooth.
- Fold in chocolate chips.
- Divide batter evenly among ramekins.
- Bake until cakes are puffy, about 12-15 minutes.
- Cool in ramekins for 10 minutes, then serve in ramekins or unmold and serve on plates.